Think Outside the Steak

While a steak is always great (we’ve got tips for grilling perfection if that’s what you’re craving!), why not grill up something different at your next gathering? With Sprouts Brands, grilling dinner and dessert has never been easier. Here are four recipes sure to be fast summer favorites!

Fresh Take on a Classic

Summer and salads go hand-in-hand. In this simple recipe you’ll grill everything from the romaine to the baguette croutons. So easy, it’s sure to become a new fave.
Grilled Caesar Salad with Bacon Recipe

Knock It Outta the Ballpark

Hit a home run with this take on the traditional grill-out fare. Sprouts Spinach Feta Cheese Chicken Sausage is the star hitter when topped with fresh gyro toppings like tomato, cucumber, parsley, feta and the delicious tang of tzatziki sauce. Grilled Gyro Dogs

Helping Your Community

Founded in 2015, the Sprouts Healthy Communities Foundation focuses on empowering individuals to live healthier lives—especially children—by broadening access to nutrition education and increasing access to fresh, nutritious food.
During this year’s in-store Roundup, your change matters! From April 24 through May 1, you can round up your purchase to support children’s health and nutrition programs in your community—100% of donations collected remain local!

Grant Recipient Spotlight: Education Outside

Education Outside, one of last year’s 85 Neighborhood Grant recipients, supports school gardens in San Francisco. Through hands-on cooking and tasting activities they also teach students about local food systems and the lifelong benefits of healthy eating.

Now Accepting Grant Applications!

Know an organization in your community that supports children’s nutrition education or fresh food access? Invite them to apply for a Neighborhood Grant. Learn more at

by Katie Sullivan Morford, RDN, founder of Mom’s Kitchen Handbook Graduation is nearly here. If you’ve got a high school, college or even grad student about to collect a diploma, festivities are in order. It can be tricky to plan and execute, since graduation season can feel overwhelmingly busy. Just know that there is no one-size-fits-all way to celebrate. Here are five fun grad party ideas—pick the right one for you and your graduate.

Backyard BBQ

With the weather warming up, move the party outdoors to minimize indoor chaos. It’s an ideal solution for more casual gatherings. Go with ribs, burgers and dogs, making sure you have a main dish option for vegetarians as well. Add a few favorite salads and a platter of fresh fruit, and your job is done.

Make It Special: For dessert, arrange a make-your-own-ice-cream-sandwich bar. Set out Bakery Cookie Trays from Sprouts, a tub of vanilla ice cream, and an ice cream scooper and let everyone get to it.

Open House

If you want to invite a lot of people without a lot of work, an open house is the way to go. It can be as straightforward as putting together a few simple appetizers and setting up a bar with your favorite drinks. With Sprouts, you can make it a little more substantial with no effort by ordering Pretzel Hoagie Platters along with a Fresh Vegetable and Hummus Tray.

Make It Special: Create a signature mocktail to serve the graduates, such as pineapple/orange juice blended with fresh strawberries served over ice with little paper umbrellas for added flair.

Sit-down Dinner

For something on the more intimate side, a sit-down dinner is a pretty sweet way to celebrate. Start off with an elegant Signature Cheese Tray from Sprouts. For the entree, side and salad, poll your graduate to find out their favorite dishes. If they’re off to college, these are the recipes they’re going to miss!

Make It Special: Put your graphic design skills to work by printing an official menu to put at each place setting. It will make the evening feel special and doubles as graduation memorabilia.

Brunch

Depending on the timing of graduation, doing brunch can be a lively way to celebrate. If you have a signature brunch recipe, now is the time to pull it out. If not, start by settling on one main dish, ideally something you can make ahead, such as an egg casserole or baked French toast. Fill in from there by adding a Fresh Fruit Trays and a European Bakery Tray from Sprouts. Make it extra pretty by arranging the fruit and baked goods on your best platters (nobody needs to know they didn’t come out of your own kitchen!).

Make It Special: Pick up flowers and balloons that are the colors of your graduate’s soon-to-be school. It won’t go unnoticed.

Potluck

If your budget is tight, consider joining forces with families of other graduates and host a potluck. Map out a game plan, dividing up main dishes, sides, salads, desserts and beverages so you have a nice balance on the table. Keep clean up easy (and eco-friendly) by using the compostable paper goods sold at Sprouts.

Make It Special: Gather or make a few silly props, masks, and signs, and set up a make-shift photo booth. If you can get your hands on an instant camera, everyone goes home with a memento from the day.

Instagram Story Giveaway

Take a peek at our Instagram Story on Wednesday, 5/8 for a chance to win Katie’s cookbook!
No purchase necessary to enter or win. The giveaway is open to legal residents of the United States who are 18 years of age or older. Official rules.

Meet Our Food Blogger

Katie Sullivan Morford is a food writer, registered dietitian, and author of the recently published bookPREP: The Essential College Cookbook. She has two other cookbooks, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever. Katie has written and developed recipes for a number of publications, including Real Simple, Family Circle, Parents, Self, the San Francisco Chronicle and the New York Times. She is also the voice behind the popular blog Mom’s Kitchen Handbook, which features recipes, nutrition advice, and weekly meal plans for busy families. Katie has an undergraduate degree in English literature along with a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband and three daughters.

So Hot Right Now!

Loaded with nutrients like vitamins A, C and B9 (folic acid), peppers are also low-calorie and a good source of fiber. You can’t talk about peppers without talking about capsaicin, the chemical compound that provides the heat we experience when eating peppers. It can make you sweat, your eyes water and nose run. Capsaicin can also release a rush of endorphins—which is why some people love them!
The hotness of a pepper is measured by the Scoville heat scale ranging from zero to 16 million SHU (Scoville heat units). For reference, bell peppers rank zero SHU and jalapeños weigh in at 2,500–8,000 SHU.

Types of Hot Peppers You’ll Find at Sprouts

Long Hots (100–1,000 SHU)

Sweet with a slight sizzle

Roast ‘em or pan fry with olive oil

Not as hot as a jalapeño

Anaheim Pepper (500–2,500 SHU)

Mild fruity sweetness with a touch of heat

Super versatile, try them in salsa or chiles rellenos

Usually green, when left on the vine to turn red, they’re called chile Colorado

Hungarian Wax Pepper(1,000–15,000 SHU)

Tangy, it looks like a banana pepper, but has more heat

Great tossed in a salad

Can be eaten raw

Jalapeño (2,500–8,000 SHU)

Perfect for those who like a little kick

A smoke-dried jalapeño is called a chipotle

Can be eaten raw and are perfect in pico de gallo

Habanero (100,000–350,000 SHU)

Fruity flavor with serious fire

Good for mixing with tropical flavors like mango in salsa

Range in color from yellows, to oranges and reds

Ghost Pepper (855,000–1,041,427 SHU)

Fruity and tropical, intensely hot

Whip up a BBQ sauce

100 times hotter than a jalapeño

Dried Reaper (1,400,000–2,200,000 SHU)

Sweet and fruity with fiery heat

Mix into a hot salsa

A cross between a ghost pepper and a red habanero

What to Do If You’ve Eaten a Pepper That’s Too Hot

Your natural inclination after eating a pepper-shaped inferno will likely be to reach for water—after all, you feel like your mouth is on fire. This would be a rookie maneuver though. Capsaicin is an oil; and oil and water don’t mix. Drinking water will just spread the fire. Instead, try one of these remedies.

Water & vinegar mixed together, can be swished and spit out. This combination helps to break down the fats of the capsaicin, cooling your mouth.

Beer with a healthy squeeze of lime can have similar results as the water and vinegar combination (but you can drink this elixir!), with the added bonus that the carbonation has a cooling and soothing effect as well.

Dairy, because of the protein casein, can help to neutralize the heat as well. If you’ve made your dish too spicy, tone it down with a dollop of sour cream or plain Greek yogurt—it’ll make a world of difference.

TIP:

When you’re prepping and cooking peppers, always wear a pair of latex or nitrile gloves to keep the oils from getting on your hands. If you don’t have gloves? Don plastic bags while you chop and prep the hot peppers.

Spiced Baked Ham with Apple Chutney

Ingredients

10 lb. Butcher Shop Spiral-sliced Ham

Cloves

2 Red apples, diced

1 sm. Onion, diced

1 Tbsp. Olive oil

1 cup Water

1/4 tsp. Sprouts Cayenne Pepper

1 tsp. Nutmeg

Salt and pepper, to taste

Directions

Preheat oven to 350°F. Remove ham from packaging, set glaze pack aside, and place ham in a large roasting pan. Place cloves along the outside of the ham; about 1 1/2-inches apart. Add about 1 inch of water to pan and cover loosely with foil. Bake for about 1 hour and 45 minutes, or 7–10 minutes per each pound.

In a medium saucepan, heat oil on medium-high heat. Add diced apples and onions to saucepan and cook until onions are soft.

Once apples are completely soft, remove from heat and add salt and pepper, to taste.

When the ham is done cooking, make glaze according to the package instructions, spreading it on the outside of the ham. Turn oven up to 425°F and bake ham, uncovered, for about 10 minutes or until glaze starts to bubble.

Serve with Apple Chutney and enjoy!

Maple Rosemary Glazed Ham

If you’re in the mood for sweet and savory, trade the glaze packet for an easy, two-ingredient maple rosemary glaze. Recipe provided by our blogger friend, Rebecca, at Nourish Nutrition Blog.

Ingredients

10 lb. Butcher Shop Spiral Sliced Ham

1/3 cup Maple syrup

3 Rosemary sprigs

Directions

Preheat oven to 275°F. While oven is preheating, place ham in roasting pan, cut side down and cover with tin foil.

Place in oven once preheated. Cook for 10–12 minutes per pound. When there are 45 minutes of cook time left, prepare glaze by pouring 1/3 cup maple syrup into sauce pan. Add 3 sprigs of rosemary. Heat over medium-low heat for 15 minutes.

Remove ham from oven with about 30 minutes remaining on cooking time. Pour maple rosemary glaze over ham, brush it into each cut in the ham. Return to oven, uncovered. Cook for another 30 minutes.

Remove from oven. Brush more glaze (from the bottom of the pan) onto ham, it will be watery, but that’s okay. Cover with foil again and let it rest for 15–20 minutes.

Baked Ham with Bourbon Orange Glaze

Elevate your ham by adding a homemade bourbon orange glaze! This is an amazing recipe that looks fancy but is super simple to make. Recipe provided by our blogger friend, Erin, at Speckled Palate.

Ingredients

11 lb. Butcher Shop Spiral-sliced Ham

1 cup Orange juice

6 Tbsp. Honey

1/4 cup Honey Dijon mustard

1/4 cup Stone-ground mustard

1/4 cup Unsalted butter

1/2 cup Bourbon

2 Navel oranges, zested

1 1/2 tsp. Worcestershire sauce

Directions

For the ham: preheat the oven to 350°F. On a large sheet pan lined with three layers of aluminum foil, which you will wrap the ham in.

Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.

Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.

Once the ham is ready, bake for 100 minutes. (The package’s instructions say to bake the ham 7–10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, be sure to calculate your time accordingly.)

For the glaze: When the ham is almost done with its first bake, make the glaze in a saucepan. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.

Cook over medium heat, stirring constantly, for 20–25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)

When the ham has finished its first bake, remove from the oven and remove the foil from the top of the ham. Roll them down, crimping near the bottom, so the ham is exposed, but the foil still covers the bottom of the ham.

Turn up the oven to 425°F. Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour. Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.

After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.

Remove the ham from the oven, and let cool for 15 minutes. Carve and serve warm!

Tangy Glazed Ham

Chipotle and Dijon mustards team up to make this ham glaze with zip. Recipe provided by our blogger friend, Cheryl, at Pook’s Pantry.

Ingredients

10 lb. Butcher Shop Spiral-sliced Ham

4 Tbsp. Unsalted butter

1/2 cup Brown sugar, lightly packed

1/2 cup Honey

2 Tbsp. Sauce from chipotles en adobo

2 Tbsp. Whole-grain Dijon mustard

2 tsp. Minced garlic

Directions

For the ham: Preheat oven to 325° F. Place ham, flat side down, on a rack inside of a roasting pan and add 1/2 cup water to the pan. Cover tightly with aluminum foil.

Bake for 1 1/2 hours or until heated through.

For the glaze: In a small sauce pot, combine butter, brown sugar, honey, sauce from chipotles, Dijon mustard and garlic. Whisk to combine.

Heat until bubbling and sugar is dissolved. Remove from heat and set aside.

When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.

Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8–10 minutes before serving.

Shower mom with love this Mother’s Day! From a picnic basket perfect for one-on-one time, to a basket she’ll grab for a relaxing night, our blogger friends crafted four baskets perfect for showing just how special the moms in our lives are.

Spring Picnic Basket

Picnics are a wonderful way to connect and enjoy each other’s favorite delights together. Create a personalized picnic gift basket for Mother’s Day by collecting assorted snacks. I always love to pack deliciously smooth cheese, fresh bread, jam, and sparkling drinks. You can even add in summer sausage! It’s like the having a beautiful charcuterie board all wrapped up in one special gift. Basket provided by our blogger friend, Tabitha, at Fresh Mommy Blog.

INSTRUCTIONS:

In basket of choice, begin by layering a blanket or cloth napkins. Add gifting “ingredients” until basket looks filled and presentable. Try to layer by starting with the taller items in the back of the basket and work your way forward by adding in the smaller items.

Kick Back and Relax Basket

All moms deserve to take some time for themselves. This Kick Back and Relax Basket is a must-have gift for those moms who enjoy the cleansing aura of alone time. She’ll have just what she needs for a hot soak in the bath and a soothing cup of tea. Basket idea provided by our blogger friend, Jenn, from Hello Rigby.

INSTRUCTIONS:

Self Care Basket

Our moms are busy! This gift basket features natural and organic products to help the mom in your life relax and enjoy some self care—no appointment needed! The basket features a full range of bath and spa products, guilt-free wine, snacks, and quality essential oils for beauty sleep. She’d never splurge on herself, so spoil her this Mother’s Day with the gift of relaxation. Basket idea provided by our blogger friend, Audrey, at The Audrey Reel.

SUPPLIES:

Sprouts Essentials Epsom Salt

Andalou Naturals Argan Stem Cell Shampoo

Andalou Naturals Argan Stem Cell Conditioner

Andalou Naturals Instant Pure Pore Hydro Serum Facial Mask

Schmidt’s Fragrance-Free Natural Deodorant

Giovanni Natural Mouse Hair Styling Foam

Neocell Marine Collagen for Youth & Hydration

Essential Oils Sulfate-Free Hand Soap in French Lavender

Cupcake Vineyards Cabernet Sauvignon

Risata Moscato D’Asti

Sprouts Bulk roasted unsalted cashews

Skinny Pop Butter Popcorn

Aura Cacia Peppermint Roll-on

Aura Cacia Pillow Potion

Shredded filler or crinkle-cut paper

Basket

INSTRUCTIONS:

In a basket, lay down shredded filler or crinkle-cut paper. Place bigger items near the back of the basket, with smaller items towards the front.

Latte Lover Basket

This Mother’s Day basket is perfect for the coffee-loving mama! It’s filled with everything she’ll need to craft the ultimate cup of joe! Begin with a K-cup brew, she can flavor with her favorite spices. There are even options for her to grab a cold brew if she’s on the go. There are plenty of sweet treats as well. Basket idea by our blogger friend, Jamie, at The Girly Pearly.

SUPPLIES:

(3) Vital Proteins Single Serve Collagen Creamer Packets

(2) Bulletproof Cold Brew, one in vanilla and one in mocha

Tillamook Stumptown Cold Brew Coffee Ice Cream

Sprouts Ground Cinnamon

Grady’s Cold Brew

Sprouts Coconut Water with Coffee

Bolthouse Farms Mocha Cappuccino

Sprouts Coconut Rolls

Cold Brew High Brew Coffee

Sprouts Organic Dark Chocolate and Caramel with Sea Salt Bar

Sprouts Organic Sprouts Blend K-cups

Plastic basket of your choice

INSTRUCTIONS:

Keep the cold brew, ice cream and mocha cappuccino drink refrigerated until the basket is ready to be gifted. Place all items into the basket.

Looking to for ways to get green this St. Patrick’s Day? These recipes from our blogger friends are straight from the pot of gold at the end of the rainbow!

Avocado Hummus

You’ll be over the rainbow for this Avocado Hummus with homemade, shamrock-shaped tortilla chips! Recipe provided by our blogger friend, Karman, at The Nutrition Adventure.

Ingredients:

4 12-inch Whole wheat tortillas

1/4 cup Extra virgin olive oil

1 15.5-oz. can Great Northern beans

1 Avocado

1/4 cup Fresh cilantro leaves

1 lg. Garlic clove

1/2 Jalapeño, seeds and ribs removed

1/8 tsp. Salt

Cooking spray

Cayenne pepper, to taste

Instructions:

Preheat oven to 350°F and line a 18×13-inch baking sheet with aluminum foil. Spray the foil with cooking spray.

Use a shamrock-shaped cookie cutter, or a circle cookie cutter, to cut out tortilla chips. Place the cut tortillas on the baking sheet, being sure to not overlap. Spray the tortillas with cooking spray and sprinkle with kosher salt.

Place baking sheet in the oven and bake for 10 minutes, turning the tortillas over half way through baking. Allow tortilla chips to cool thoroughly.

While the tortilla chips are baking, prepare hummus by combining the olive oil, beans, avocado, cilantro, lime juice, garlic, jalapeno, cumin, salt, and cayenne pepper in a food processor or blender, processing until smooth. If more liquid is needed to make the hummus smooth, add 1 tablespoon of water at a time until desired consistency is achieved.

Serve hummus with tortilla chips and fresh vegetables, if desired. Keep hummus in an air-tight container in the refrigerator for up to 2 days.

Broccoli Soup

Celebrate St. Patrick’s Day with a creamy and decadent bowl of warm broccoli cheddar soup topped with shamrock-shaped croutons. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.

Ingredients:

2 Tbsp. Olive oil

1 1/2 cups White onion, chopped

2 Celery stalks, chopped

5 cups Broccoli florets, save a few for garnish

1 med. Yukon gold potato, chopped

4 cups Sprouts Vegetable Broth

1 1/2 tsp. Salt

1/2 tsp. Black pepper

1 cup Milk (2% or whole)

2 cups Cheddar cheese, grated

4 lg. Garlic cloves, minced

1 tsp. Dried oregano

1 tsp. Dried thyme, crumbled

1/2 tsp.Black pepper

1/2 cup Olive oil

6 slices Sourdough bread

Instructions:

For the soup: Heat oil in a large saucepan. Add onion and cook for 5–7 minutes, until tender. Add garlic and cook for 1 minute.

Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, 1 teaspoon salt and pepper. Cover and simmer for 20 minutes or until potato is soft.

Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan. If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.

For croutons: Preheat oven to 350° F. Combine garlic, oregano, thyme, 1/2 teaspoon salt, pepper and oil in a small saucepan over low-medium heat. Bring to simmer for 5 minutes.

Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.

Arrange shamrock cut-out bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.

Cookies and Cream Shamrock Cookies

These cookies can be cut into any shape, but they’re perfectly cute for St. Patrick’s Day in a simple shamrock shape. Topped with buttercream frosting, these cookies are flavorful and delicious. Recipe provided by our blogger friend, Glory, at Glorious Treats.

Instructions:

In a large bowl, add the crushed cookie crumbs to flour, then add baking powder and salt and set aside.

In the bowl of an electric mixer, add 1 cup butter (cold, but cut into pieces) and blend until butter is smooth.

Add sugar to the butter and blend until well-combined and fluffy.

Add egg and 1 teaspoon vanilla to the sugar and butter mixture, blend until fully incorporated.

With the mixer on low, slowly add the flour/crumb mixture. Blend until all ingredients are combined and the dough begins to pull away from the sides of the bowl.

Remove dough and roll out on a lightly floured work surface, or roll out between two sheets of plastic wrap (and then no flour is needed). Roll dough to about 3/8″ thick. Cut out desired shapes and place on a baking sheet lined with parchment paper or silicone liner.

Chill entire baking sheet of cookies (in the fridge) while you heat the oven to 350°F. Bake cookies for about 10 minutes, or until the tops no longer looks moist. Allow to cool a few minutes on the baking sheet, then move to a cooling rack. Cool completely before frosting.

For the frosting: In the bowl of an electric mixer, beat 1/2 cup butter until smooth. Add cream cheese and continue to blend until fully smooth.

Add second cup of powdered sugar and mix until smooth and fluffy. Add food coloring, as desired.

Spread frosting onto fully cooled cookies, or add frosting to a piping bag and fill in the cookies with a tight zig-zag pattern (as shown).

Shamrock Spinach Pancakes

You’ll be surprised to find out these family-friendly pancakes don’t have an overwhelming taste of spinach and will make eating healthier breeze. Recipe provided by our blogger friend, Holly Baker, at A Bakers House.Note:If you’d like to make shamrock-shaped pancakes, place a metal cookie cutter sprayed with baking spray on your heated pan. Fill with a thin layer of spinach pancake batter. Wait until bubbles form then remove the cookie cutter with tongs (the cookie cutter will be HOT!), flip the pancake and cook for an additional 30 seconds. Spray the cookie cutter again before using for the next pancake.

Ingredients:

1 2/3 cups Gluten-free pancake mix

1 1/2 cups Water

1/2 cup Tightly packed fresh spinach leaves

1/2 cup Sprouts Organic Maple Syrup

2 Tbsp. Sprouts unsalted butter

Baking Spray

Instructions:

Heat a large pan or griddle over medium-high heat. Spray with baking spray.

Pour batter onto the heated pan. Wait until bubbles start to form in the middle of the pancake, then flip and cook for another 30 seconds.

by Mary Ellen Phipps, MPH, RDN, LD founder of milkandhoneynutrition.com
It’s hard to believe, but winter is quickly coming to an end and before we know it spring will be here bringing warmer temps, yummy produce and the start of a big travel season.

Why Be Prepared

Whether you’re just making a day trip with the kids to your local zoo, setting out across the country for a fun-filled road trip, or hopping on a two-hour flight to your closest beach, there are a few reasons to make sure you come prepared with snacks from home.
Cost: Buying snack foods in airports, or convenience stores is far more expensive than purchasing them at your local grocery store or making them at home.
Gut health: The stress of travel alone can often throw gut bacteria out of whack. New-to-you snack foods purchased while traveling may create some GI distress as well. It’s a good idea to pack some tried-and-true favorites.
Immune health: Our immune systems can be another victim of travel stress. If we’re not fueling our bodies properly, our immune system could take an even bigger hit – making us more prone to getting sick.

A Few Things to Keep in Mind

Day Trip

Taking a day trip allows you the flexibility to pack both shelf-stable and refrigerated snacks in a cooler.If you plan to be gone all day, remember to pack substantial foods as well. Freezing some beverages and ice packs will keep things nice and cool. Any food that is supposed to be refrigerated should be kept on ice as long as possible. Once it is taken out of the cooler (or the cooler is no longer below 40°F), it should be consumed within two to four hours. If you’re ever in doubt, just throw it out.
Day-Trip Snacks

Popcorn

Dark chocolate rice cakes

Bananas

Oranges

Energy bites

Cooler Snacks

Berries

Yogurt

Flavored water

Sandwiches

Chicken salad

Snacking cheese

Longer Road Trip

For longer road trips, you’ll want to keep the same food safety precautions in mind as you would on day trips. Keep in mind that cooler snacks will only last one day or less depending on the length of your trip. If your road trip will be longer than one day, try to scout out your favorite grocery stores along the route—stocking up on refrigerated goods as you make your way to your destination. Some of my preferred shelf-stable, travel-friendly snacks include:

100% uncured beef sticks

Oat bites

Apple sauce

Nut butter

Whole-grain bread

Breakfast cereal

Snack-size bars

Nut butter pouches

Other shelf-stable produce options like apples and grapes

Plane Trip

Plane trips are a bit different when it comes to picking out your snacks. You’ll need to consider what will fit in your carry-on bag as well as what security will allow you to bring. If you bring a cooler, make sure all the ice packs are frozen solid. Anything that is not frozen, including foods, beverages, and ice packs is subject to the TSA’s 3-1-1 rule.
Plane trips are the perfect opportunity to shop delicious bulk snacks in the Bulk Department, where you can choose the amount that best fits in your luggage. Easy-to-pack items include:

Walnuts

Chocolate-covered almonds

Pistachios

Dried mangos

Pumpkin seeds

Plantain chips

Granola

Whatever your plans are this spring break, whether you’re traveling cross country or to the nearby park, make sure to stop by your local Sprouts to find your favorite travel-friendly snacks!

There are so many fun and colorful ways to jazz up meal time with food! Eating the rainbow is easy with an endless amount of produce options—there’s a fruit and veggie for every color of the rainbow.
With St. Patrick’s Day right around the corner, it’s time to pull out all things green—including fruits and veggies! Sprouts has all the green foods you need to make this St. Patrick’s Day the best one yet.

Let’s Chat Green Fruits

Avocados contain twice the potassium of a banana (gram for gram). Potassium is important for blood pressure and nerve function. Avocados also boast gamma-tocopherol, a defender against disease-provoking compounds in the body. If you’re craving avocado, check out this recipe for Avocado Chicken Caesar Salad, featuring creamy avocado dressing.
Granny Smith apples are an excellent source of vitamin C and dietary fiber. The polyphenolic compounds found in apples are phytonutrients that help protect against free radicals in the body. Apples can be enjoyed many different ways like in this recipe for Caramel Apple Oatmeal.
Kiwi may look foreign on the outside with its fuzzy skin, but there’s nothing weird about its health benefits! Did you know you can even eat the skin? Packed with vitamin C, dietary fiber, vitamin K and vitamin E, kiwi makes a great addition to smoothies and a tangy salad topping. Try it in this Summer Superfood Smoothie Bowl.
Limes are a good source of vitamin C and a tart, flavorful addition to many dishes. Squeeze limes on baked chicken, use in a marinade or enjoy in a refreshing glass of Tart Cherry Limeade bursting with lime flavor!

Remember the Green Veggies

Arugula is a nutrient-dense veggie with great sources of dietary fiber, vitamins A, C and K, as well as folate, calcium, iron, magnesium, phosphorus and potassium! You can’t go wrong with this leafy green. Use it as a salad base, avocado toast topper or tossed with pasta like this Lemon Arugula Pasta Salad.
Broccoli contains very good sources of dietary fiber, vitamin A, vitamin C and potassium. You can immerse broccoli in cold water after roasting to preserve the many nutrients it offers.
Green bell peppers are just one of the many bell pepper options. Green bell peppers in particular are slightly sweet and high in dietary fiber, vitamin A and vitamin C. They’re great diced in an omelette, chopped in a salad or stuffed like these Vegetarian Quinoa Stuffed Peppers.
Kale is incredibly nutritious. A one-cup serving provides 133% of the daily value of vitamin A and 134% of the daily value of vitamin C. Plus, there are endless ways to enjoy kale—toss with avocado oil and lemon juice for a nutritious side dish, add to a smoothie, or cook and stuff in a sweet potato for a hearty dish!

About Kristina

Kristina LaRue, RD, CSSD, is the owner of popular food and nutrition website, Love & Zest, where she shares (mostly) healthy recipes to fuel the whole family and real-life stories of modern motherhood. Kristina is a former NBA team dietitian, collegiate sports RD and cookbook author. She’s the mama to two active and hungry boys and lives in Orlando with her middle-school sweetheart. Follow Love & Zest on love & zest’s Instagram, love & zest’s Pinterest and love & zest’s Facebook, and get her new family-friendly weeknight dinner guide for stress-free meal planning.

Materials:

Instructions:

Divide the mixed greens foliage in half. Overlap the stems and secure with bakers twine. Lay on the surface where it will be displayed.

Arrange citrus to overlap the stems. Halve and quarter a few citrus to fill in gaps.

Create citrus candle holders by using a knife to cut the top off and hollow out citrus comparable to the size of votives, such as minneola tangelos. Cut a small sliver off the bottom of the citrus to create a sturdy base. Insert the votives. Add the citrus candles to the display.

Trim sunflower stems and arrange throughout the centerpiece.

Use any extra sprigs from the mixed greens foliage to add texture throughout the section of citrus.

Panna Cotta with Citrus Honey Preserve

Sweet, creamy- and citrusy! Check out Joanna’s perfect, easy-to-make dessert. Prepare up to 3 days in advance to serve a crowd.

Ingredients:

Panna Cotta:

1 qt. Heavy cream

1/2 cup White sugar

1/2 Vanilla bean, split with seeds scraped

2 1/4 tsp. Unflavored powdered gelatin

3 Tbsp.Water

Citrus Honey Preserve:

1 large Meyer lemon, thinly sliced

1 cup Clover honey

1 sprig Rosemary

Toppings:

1 large Meyer lemon, thinly sliced

1 Blood orange, thinly sliced

1 Tbsp. White sugar

1/4 cup Glazed or candied pecans, roughly chopped

Rosemary and orange mint sprigs, for garnish

Instructions:

To make the panna cotta: Combine the cream, sugar, vanilla bean and seeds in a saucepan. Bring to a simmer. Remove from heat, cover and allow to steep for 15 minutes. Uncover, remove the vanilla bean and bring back to a simmer. In a bowl, mix together the gelatin with water. Remove the cream mixture from the heat and stir in the gelatin until dissolved. Divide evenly between 8 ramekins. Cool to room temperature, cover with plastic wrap and refrigerate until set, a minimum of 3 hours.

To make the preserve: Fill an airtight jar with the Meyer lemon slices, honey and rosemary. Seal with lid. Shake to ensure there are no air pockets under the fruit. Store in the refrigerator overnight. Shake occasionally to mix the juices with the honey.

To make the topping: Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Lay the citrus to dry.

Assemble: Top each panna cotta with 1-2 tablespoons citrus honey preserve. Add a slice of each dried citrus slice. Divide the chopped pecans evenly amongst the panna cottas, and finish with rosemary and orange mint sprigs.

Zesty Ceviche

Speedy ceviche made with cooked shrimp. It is slightly sweet and tangy thanks to the Cara Cara oranges and pummelo grapefruit.

Ingredients:

1 lb. Medium cooked shrimp, tails removed

1/2 cucumber diced

1 Large jalapeno, seeded and chopped

1 Vine ripe tomato, diced

2 Tbsp. Chopped red onion

1 Avocado, seeded and diced

1 Cara Cara orange, peeled and diced

1 Pink grapefruit, peeled and diced

Juice of 1 lime

Juice of 1 Cara Cara orange

3 Tbsp. Cilantro

Instructions:

Food Stylist & Culinary Creative

Joanna is a commercial food stylist based in Phoenix, Arizona. Her work and recipes have been seen around the world. When she is not styling for her favorite brands, she enjoys publishing recipes and sharing her love of everything food on her self-titled blog many remember as Baked by Joanna. Her other interests include spending time with her family and staying healthy and fit.